Peanut Butter Chocolate Loaf

In the afternoon, assemble your dough.

In a large mixing dowl, mix together your bubbly, active sourdough starter with water until it has fully dissolved and turns into a milky liquid. 

Add in the flour, cocoa powder, honey, and salt. Mix with a dough whisk until a shaggy dough forms. Cover and let rest for one hour. 

After one hour, add 1 - 1/2 cups of peanut butter chocolate chips directly into the bowl. 

Pull the sides of the dough up and towards the middle, rotating the bowl each time until a semi - smooth ball forms. Cover and let rest for one hour. 

Perform 2-4 more stretch and folds every 30 minutes to 1 hour apart. This will help develop and strengthen the gluten in the dough resulting in a beautiful inside crumb. 

Cover with a damp bowl cover or tea towel and let it rest on the counter over night for the bulk fermentation. 

In the morning, turn your dough over onto a lightly floured surface. Stretch the dough into a large rectangle. Fold the sides of the dough towards the middle. Roll the dough together into a ball shape. Let rest for 20 minutes. 

Push the dough up and pull down creating tension on the surface. Transfer to a floured banneton, cover, and place into the fridge for at least two hours. 

When you are ready to bake, preheat a Dutch oven at 450 degrees for at least 20 minutes. Turn your dough over onto a bread mat for piece of parchment paper. Score the surface of the dough with a sharp blade and carefully place into your HOT Dutch oven. 

Bake with the lid on for 23 minutes, remove the lid and bake for another 23 - 25 minutes (depending on how crispy you like the crust of your bread) 

Let cool completely on a wire rack, slice and enjoy with butter and honey. A smear of cream cheese, or extra peanut butter :)